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Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas with charred bell peppers, onions, and juicy flank steak strips. Everything roasts in one pan at 425°F for browned steak and crisp-tender veggies, finished with fresh lime juice.
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Prep Time 15 minutes
Cook Time 18 minutes
resting 4 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Steak & Veggies
  • 1.5 lb flank steak sliced against the grain into ¼-inch strips
  • 2 red bell peppers sliced into ¼-inch strips
  • 1 yellow bell pepper sliced into ¼-inch strips
  • 1 yellow onion sliced into ¼-inch strips
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper
  • 1 lime juiced (about 2 tbsp)
Serving
  • 8 flour tortillas small; warmed
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • 0.5 cup sour cream optional

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil, readying the roasting surface.
  2. Toss the flank steak strips, bell peppers, and onion with olive oil, garlic, chili powder, cumin, smoked paprika, onion powder, salt, and black pepper in a large bowl until evenly coated.
Roast
  1. Spread everything in a single layer on the sheet pan, making sure the steak isn’t overlapping the vegetables too much so it can sear properly.
  2. Bake at 425°F for 15–18 minutes, stirring once halfway through, until the steak is browned and cooked to your liking and the peppers have charred edges and are crisp-tender.
Finish and serve
  1. Remove the pan from the oven and squeeze the lime juice evenly over everything while it’s still hot.
  2. Let the steak and veggies rest on the pan for 3–4 minutes so the juices redistribute.
  3. Pile the steak and veggie mixture into warmed tortillas, top with cilantro, add sour cream if using, and serve with extra lime wedges.

Notes

Pro tip: use a hot, single-layer sheet pan bake so the steak can brown while the peppers char at the edges; if your pan is crowded, cook in a second batch. Store leftovers in an airtight container in the refrigerator up to 3 days. Freezing is not recommended because bell peppers can soften too much. For a lighter option, skip the sour cream and use extra lime plus a spoonful of plain Greek yogurt.